Balsamic Reduction recipe with ideas on how to use it

One of the few dressings I have been able to enjoy without any digestive issues is balsamic vinegar. And since I’ve been having more salads these days, my go-to accompanying salad dressing has been a balsamic reduction sauce. It’s simple to make, but can easily burn if you’re not watching it carefully. Let me show you how easy it is.

Combine 1/3 cup balsamic vinegar with 1 tablespoon honey in a small pot. The honey is for added sweetness, but you don’t have to add it.

Bring them to a low boil for 10-12 minutes. Minimal bubbles here.

Tip: Open your windows! If you don’t, your house will have a strong smell of vinegar. Just an FYI.

You’ll notice the change in color and thickness as it boils down. The amount will reduce by almost half, and will look like syrup when it’s done. If it’s too thick, add a little bit more balsamic vinegar. It will also thicken up as it cools. If this happens before you get to use it, warm it up in the microwave for 10 seconds.

And voilà! You now have a balsamic vinegar reduction sauce for your next salad. Easy peasy!

Combine ⅓ cup vinegar with 1 tablespoon honey in a small pot. The honey is for added sweetness, but you don’t have to add it. Bring them to a low boil for 10-12 minutes.

Tip: Open your windows! If you don’t, your house will have a strong smell of vinegar. Just an FYI.

You’ll notice the change in color and thickness as it boils down. The amount will reduce by almost half, and will look like syrup when it’s done. If it’s too thick, add a little bit more balsamic vinegar. It will also thicken up as it cools. If this happens you can warm it up in the microwave for 10 seconds.

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